Cottage Cheese Croissants Recipe With Chicken

CHICKEN AND CHEESE CRESCENTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large saucepan heat cream of chicken soup, milk and 4 ounces of the cheese over low heat. Meanwhile, separate crescent rolls into triangles. Place some chicken onto the large end of each roll and top with a little cheese. Roll up and place in a 9x13 inch baking dish. Pour 1/2 of soup mixture directly into the baking dish, not on top of the rolls.
• Bake at 350 degrees F (175 degrees C) for about 10 to 15 minutes, or until rolls rise slightly and are lightly browned.
• Pour the remaining 1/2 of the soup mixture into the dish, laying any leftover chicken meat on top, and sprinkle with any remaining cheese. Return to oven until rolls are browned and cheese has melted.

CHICKEN CROISSANTS

Steps:

• Mix shredded chicken, cream cheese, celery, and onion.
• When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants.
• Put chicken mixture into center.
• Bring up each corner and secure together.
• Dip upside down in melted butter.
• Sprinkle with croutons.
• Bake at 350 degrees for 1/2 hour on a cookie sheet.
• Let set 5 minutes before serving.

CHICKEN CURRY CROISSANTS

Steps:

• In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
• Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

CUCUMBER CHICKEN CROISSANTS

Steps:

• In a small bowl, mix mayonnaise and dill. Spread over croissant bottoms. Top with lettuce, cheese, cucumber and chicken; replace tops.

CHICKEN CROISSANT SANDWICHES

Steps:

• In a small bowl, mix mayonnaise, ginger, mustard and salt. Stir in chicken, apple, sunflower kernels and green onions. Gently fold in mandarin oranges. Serve on croissants with lettuce if desired.

ROASTED CHICKEN AND CRANBERRY CROISSANTS

Steps:

• In small bowl, combine cream cheese and orange peel; blend well.
• Spread cream cheese mixture on cut sides of croissants. Layer bottom halves of croissants with lettuce and chicken. Top chicken with cranberry sauce. Cover with top halves of croissants.

COTTAGE CHEESE CROISSANTS

Steps:

• Combine butter and cheese until light and fluffy.
• Add flour.
• Mix until dough forms.
• Wrap dough tightly in wax paper or plastic wrap and refrigerate 4 hours or overnight.
• Divide dough into thirds.
• Return other portions to refrigerator.
• Roll dough into 10 inch circle on well-floured board.
• Cut into 8 wedges.
• Roll each into crescent starting at wide end.
• Repeat with remaining dough.
• Bake on lightly greased baking sheet, 2 inches apart at 350 degrees for 30-45 minutes or until golden brown.
• While croissants are baking, prepare glaze.
• Drizzle glaze or brush on tops of warm croissants.
• Serve warm.

GLAZED CHEESE CROISSANTS

Steps:

• In a medium bowl, combine butter, cottage cheese, flour, and salt. Shape into a disk, and wrap in plastic; refrigerate until firm, about 2 hours.
• Preheat oven to 375 degrees. On a well-floured surface, roll dough out to a 14-inch circle. Cut circle evenly into 8 triangles. Roll each triangle up, from wide end to tip, turning ends of roll in to form a crescent shape. Place croissants 3 inches apart on a rimmed baking sheet (to catch any drips); bake 30 to 35 minutes or until golden brown. Transfer to wire rack. Cool 10 minutes.
• Meanwhile, make Sugar Glaze: In a glass measuring cup, add 2 teaspoons milk by 1/2 teaspoonfuls to 1/2 cup confectioners' sugar, stirring until glaze is of a drizzling consistency. It should be thin enough to pour while still thick enough to coat croissants. Drizzle over croissants. Serve warm, or let cool to room temperature. Store at room temperature in an airtight container, up to 2 days.

AIR FRYER CHERRY CREAM CHEESE CROISSANTS

Steps:

• Lightly dust a work surface with flour. Unroll crescent dough and divide into triangles along the perforated lines.
• Spread each triangle with cream cheese.
• Drop 3 or 4 cherries on the wider portion of each crescent dough triangle. Carefully roll up each crescent, making sure the cherries stay tucked in. Fold down the ends of each roll slightly so it forms a crescent shape.
• Spray the basket of the air fryer with non stick cooking spray spray. Carefully set the croissants into the basket.
• Set air fryer to 400 degrees F (200 degrees C).
• Air fry croissants until puffed up and lightly browned, about 5 minutes. Check to make sure croissants are not sticking to each other and that they are not overly browned. Continue cooking for 2 to 3 minutes longer, making sure they do not get too done.
• Transfer croissants to a plate and sprinkle with cinnamon.